Happy New Year!
Well, almost. Another year filled with new and wonderful possibilities, and of course new recipes to try.
This week’s recipe is a new one to me. I made this a couple of weeks ago, and we just love it. So much in fact that I’m going to incorporate it into my New Year’s Day menu. Along with some pulled pork of course.
This dish is inspired from a sandwich. It’s delicious, warm comfort food. You know that’s just my favorite.
The way I made it will take some time, if you have that kind of time to spend, follow the recipe and make everything from scratch, but if you don’t you can always skip the crescent roll recipe and just buy a couple of cans of them and use. I really liked the homemade crescent rolls and that’s the way I will be making them again.
It makes a dish full and it’s economical to make. It seems to reheat well, and I just did that in the microwave.
16 oz refrigerated Crescent Rolls (if you chose to use these instead of the Crescent roll recipe below, do not separate the rolls)
1 ½ lbs. ground beef (I used 96% lean)
2 Tablespoons butter
½ head of green cabbage (shredded, I used the already shredded Cole slaw mix) anyway you will need about 4 cups.
1 onion chopped
2 teaspoons salt
1 teaspoon pepper
1 ½ cups sharp shredded cheddar cheese
1 can of cream of mushroom soup
In a skillet cook hamburger, onions until hamburger is no longer pink. Add butter, salt, pepper, and cabbage and cover with a lid on low and cook until cabbage is tender. Then add the can of soup and mix well.
In a greased baking dish (11×13) put a layer of the crescent rolls.
Next layer the hamburger mixture on top of the crescent rolls.
Next layer is the cheese.
Final layer is another layer of the crescent rolls.
Bake at 350 degrees
The recipe calls for 30 minutes, but I only had it in for about 20 minutes and the rolls were getting browned on top.
3 teaspoons yeast
½ teaspoon salt
½ cup milk
2 Tablespoons honey
2 egg yolks
1 tablespoon butter
1 ½ to 2 cups flour
Heat milk, honey, and butter until warm not hot in the microwave, usually about 25 seconds.
In a large bowl mix yeast, salt and add the warm milk mixture. Stir until well mixed then start adding in the flour. Add enough flour until it’s easy to handle not sticky and knead it for 5 minutes on a floured surface.
Let rise for about 15 minutes.
Divide the dough in half and roll very thin to fit the size of your pan.
After I put the mixture all together, I let it rise another 15 minutes before I put it in the oven. It should rise some, but not a lot. You don’t want it to puff up like bread, more like a thinner layer.
Once it’s out of the oven, I rubbed the top of the crescent rolls with butter. Just like you would do with homemade rolls.